Mohammad Ajmal Alam
Chicago,IL
Summary
Skilled Line Cook with background in fast-paced, high-volume restaurant environments. Experience includes preparing meals to order, plating and presenting dishes, and maintaining kitchen cleanliness. Strengths encompass knowledge of food safety regulations, culinary techniques, and inventory management. Previous work has demonstrated ability to keep up with rush hours while maintaining quality control and efficiency.
Overview
4
4
years of professional experience
Work History
Lead Line Cook
Indienne
10.2022 - Current
- Prepared workstations with required ingredients, utensils, and cooking apparatus.
- Conducted sanitation of workstations post-shift to limit salmonella and foodborne illness exposure.
- Recorded daily production data meticulously, integrating waste logs.
1st Cook
Hello little india
04.2022 - 10.2022
- Checked completed orders for correct quantity and quality.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Made meals in accordance with company standards and requirements.
2nd Cook
The Greenbrier Resort
03.2021 - 02.2022
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Plated meals according to presentation standards set by the restaurant.
- Troubleshot any issues that arose during meal preparation or service.
Education
Bachelor of Science - Hospitality Administration And Management
JIS UNIVERSITY
India kolkataSkills
- Culinary techniques
- Food safety
- Inventory management
- Customer service
Education and Training
true
Work Preference
Work Type
Full TimeTimeline
Lead Line Cook
Indienne
10.2022 - Current
1st Cook
Hello little india
04.2022 - 10.2022
2nd Cook
The Greenbrier Resort
03.2021 - 02.2022
Bachelor of Science - Hospitality Administration And Management
JIS UNIVERSITY
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